Fresh Strawberry Bread Recipe

Introduction

Fresh Strawberry Bread is a delightful twist on classic quick bread, bursting with juicy strawberries and warm spices. Perfect for breakfast or a sweet snack, this moist loaf combines fresh fruit with a tender crumb that’s sure to impress your family and friends.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups fresh strawberries, hulled and chopped
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined.
2. Step 2: In a separate bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
5. Step 5: Gently fold in the chopped strawberries and nuts, if using, to evenly distribute them without breaking up the berries.
6. Step 6: Preheat your oven to 350°F (175°C).
7. Step 7: Grease and flour a 9×5 inch loaf pan to prevent sticking.
8. Step 8: Pour the batter evenly into the prepared loaf pan and smooth the top.
9. Step 9: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Step 10: Allow the bread to cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely.
11. Step 11: Slice and serve plain or with butter, cream cheese, or your favorite jam for extra indulgence.

Tips & Variations

• For a nut-free version, simply omit the walnuts or pecans.
• Make sure the strawberries are fresh and well-drained before folding them in to avoid a soggy loaf.
• Add a handful of chocolate chips for a sweeter variation.
• Use Greek yogurt instead of sour cream for a tangier flavor and a lighter texture.

Storage

Store the strawberry bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm slices in the microwave for 15-20 seconds or toast lightly for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries for this recipe to maintain the bread’s texture and prevent excess moisture. If using frozen, thaw and drain them thoroughly before adding to the batter.

How can I tell when the bread is fully baked?

Insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If wet batter clings to the skewer, bake for a few more minutes and check again.

Fresh Strawberry Bread Recipe

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★★★★★

5 from 100 reviews

This Fresh Strawberry Bread recipe offers a moist, flavorful loaf bursting with fresh strawberries and a hint of warm spices. Perfect for breakfast, snack, or dessert, it combines tender crumb with the natural sweetness of ripe strawberries and optional crunchy nuts for texture. Follow this ultimate guide for baking perfection with simple ingredients and straightforward steps.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

Add-ins

• 2 cups fresh strawberries, hulled and chopped
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
2. Cream Butter and Sugar: In a separate mixing bowl, cream the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light, fluffy, and pale in color.
3. Add Eggs and Vanilla: Beat the eggs in one at a time into the creamed butter and sugar mixture, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract for added flavor.
4. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing which can make the bread tough.
5. Fold in Strawberries and Nuts: Carefully fold in the chopped fresh strawberries and the optional chopped walnuts or pecans evenly throughout the batter.
6. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread.
7. Prepare Pan: Grease and lightly flour a 9×5 inch loaf pan to prevent sticking and help the bread release easily after baking.
8. Pour Batter: Pour the prepared batter into the greased loaf pan and spread it evenly for uniform baking.
9. Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a wooden skewer or toothpick in the center; it should come out clean or with just a few crumbs attached.
10. Cool: Allow the bread to cool in the pan for 10 to 15 minutes to set, then transfer it onto a wire rack to cool completely to room temperature.
11. Serve: Once cooled, slice and serve. It is delightful enjoyed as-is or topped with butter, cream cheese, or jam for extra indulgence.

Notes

• For best results, use fresh, ripe strawberries.
• Do not overmix the batter once wet and dry ingredients are combined to keep the bread tender.
• Optional nuts add a nice crunch but can be omitted for a nut-free version.
• Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.
• This bread freezes well; wrap in plastic and foil before freezing, then thaw overnight in the fridge.

Keywords: strawberry bread, fresh strawberries, quick bread, sweet bread, cinnamon nutmeg bread, nut bread, loaf recipe, homemade bread